Ingredients:
1 kg puff pastry (frozen puff pastry – just to mention that
before to use, it should stand at least 12 hours in the fridge to
defrost nice to be further processed)
15g of vanilla pudding
750 ml milk
15 tablespoons sugar
100g butter
200 ml sweet cream
150g cooking chocolate
Preparation:
Stretching out the puff pastry and divide it into three equal
rectangles. Put the puff pastry pieces into baking trays lined with
baking paper. Peels are baking in a before preheated oven at high
temperature until they get golden – brown crust. Make pudding according
to the directions. Leave to cool, then in the pudding
add the mixed butter and mix well. In this cream and the sweet cream,
which are mixed only in one direction to do not die down. Place the
first layer in the baking pan and spread it with a thick layer of cream.
Then, goes the second puff pastry and cream again. Finally go third
puff pastry which is covered with melted chocolate. Cake should stand 5-6 hours in the fridge before serving. Enjoy!
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